INGREDIENTS:

• 2 tsp. olive oil
• 1/2 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 medium stalk celery, diced (about 1/2 cup)
• 4 medium cloves of garlic, minced (about 2 T.)
• 2 tsp. ground cumin
• 1 tsp. ground turmeric
• 1 tsp. dried thyme
• 1/2 tsp. kosher salt + more to taste
• 1/4 tsp. black pepper + more to taste
• 1 cup dry brown lentils, rinsed well in cold water
• 4 cups vegetable broth
• 8 oz. (about 6 cups) baby spinach leaves

DIRECTIONS:

1. Hit "Saute" button on Instant Pot.  Add oil.  When hot, add onions, carrots, and celery.  Saute, stirring occasionally until tender, about 5 minutes.  Add the garlic, cumin, turmeric, thyme, 1 tsp. pf salt and 1/4 tsp. of pepper and cook, stirring constantly, for one minute.
2. Add the lentils and broth.  Stir.
3. Secure the lid and place in the "sealing" position.  Hit "Manual" or "Pressure Cook" button and cook for 12 minutes.
4. When complete, do a quick release by flipping the release valve to "venting" (do carefully).
5. Remove the lid when complete, stir in spinach.  Taste and correct seasoning as needed.

Contributed by:  Kathleen Roberts